Pasta Fazool for Cavemen

Thursday, October 25, 2012

pasta-fazool-9

A lot of things have changed here at Chez SGCC now that Mr. SGCC and I are empty nesters, not the least of which is how we eat.  Our dinners have become more laid back, with a lot more salads, sandwiches and take-out taking center stage on our table.   With Mini SGCC gone, I don’t have to worry about preparing substantial meals with enough leftovers to feed a horde of hungry teenagers.   While this means a lot less work for me, I kind of miss it.   I don’t know.  Cooking for just the two of us just isn’t as much fun.  I’m sure I’ll eventually get back in the groove.  Until then, I’ll be serving up more “one pot wonders” like this Pasta Fazool for Cavemen.

If you’ve been hanging with me for a while, you may have seen my grandmother’s  Pasta e Fagioli recipe that I wrote about several years ago.   Pasta e fagioli, aka “pasta fazool”, which means “pasta and beans”, is a traditional Italian dish made with cannellini beans, garlic, onions, broth, and some type of small pasta, such as ditalini.    Like many Italian classics, pasta e fagioli started out as a peasant dish, using inexpensive ingredients and featuring beans as a protein instead of meat.  Some versions are like a soup, and others more of a stew. Some use tomatoes. Some don’t.  Either way, it’s still considered cheap eats.   read more >>

more of what\'s cooking...

Green Bean and Potato Salad with Dijon Vinaigrette Recipe

Thursday, July 28, 201110 Comments

With the heat-o-meter high up in the stratosphere these days, I’m always looking for ways to keep cool. Spending hours in a hot, steamy kitchen, churning out heavy meals is not my idea of a good time! This is the perfect opportunity to take advantage of what the summer’s …

La Tavola della mia Famiglia: Pasta e Lenticchie for a Prosperous New Year

Sunday, January 2, 201125 Comments

When I was a little girl, my grandfather worked as a longshoreman for the New York Port Authority.   For most of his career, he worked the night shift.  This meant that from Monday through Friday, he was rarely ever around at dinner time.  As a result, my Nonna  usually …

Los Frijoles Refritos de SGCC (Refried Beans)

Thursday, September 30, 20109 Comments

For years and years, I thought that refried beans were just an ubiquitous substance that automatically made its way onto the plates in most Mexican restaurants.  They always had the same mushy, pureed texture, with a few small lumps here and there.  They also almost always tasted the same, …

Chinese Long Beans with Shiitake Mushrooms and Pork in Black Bean Sauce

Tuesday, August 3, 201016 Comments

Last week I got some interesting things in my veggie basket, one of which were yardlong beans, or Chinese long beans. I have never, ever seen them before at the market, and I’m pretty sure I’d never eaten them before either. I was psyched! I took a pinch of this and a smidge of that and came up with my own version of Chinese Long Beans with Shiitake Mushrooms and Pork in Black Bean Garlic Sauce.

Easy Chorizo and Potato Huaraches

Sunday, July 11, 201024 Comments

Wow! I was just cleaning out my Drafts folder and found this post.  I can’t believe that I forgot to share these with you!  The recipe for these sassy little Huaraches is another one that I learned from Chef Luis at my cooking class adventure in Cozumel.  They’re …

Moros y Cristianos

Sunday, April 11, 201014 Comments

A few days ago, I shared my secrets to making the perfect (to me) Cuban sandwich, one of which was a succulent and juicy, marinated roast pork or lechon asado.  But, man (or woman) cannot live by Cuban sandwiches alone.  No, no, no!  One also needs a few …

Food for Thought: Pasta e Fagioli and “Wish Flowers”

Tuesday, January 22, 200815 Comments

When I first decided to enter The Skinny Gourmet’s Food for Thought event, I had grand ideas about what fabulous dish I would enter. Growing up in a big Italian family certainly left me with plenty of material to work with. We were constantly surrounded by …

Sweet Solitude and Caldo Verde, Tortilla Espanola and Buttermilk Panna Cotta

Monday, October 29, 20072 Comments

The morns are meeker than they were,
The nuts are getting brown;
The berry’s cheek is plumper,
The rose is out of town.

The maple wears a gayer scarf,
The field a scarlet gown.
Lest I should be old-fashioned,
I’ll put a trinket on.

– …

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking